Sicilian Lemon Pistachio Pesto Pasta
This Sicilian Lemon Pistachio Pesto Pasta is a fresh and vibrant Italian dish made with lemon zest, lemon juice, pistachios, Parmesan cheese, garlic, and extra virgin olive oil. Inspired by the flavors of Sicily, this simple pesto is tossed with pasta for a creamy, flavorful meal that tastes like summer. Traditionally made with a mortar and pestle, the pesto can also be prepared quickly with a food processor. Perfect for a weeknight dinner, entertaining, or anytime you want a taste of authentic Italian cooking.
Ingredients
- 2 medium organic lemons (zest and juice)
- 1/2 cup shelled unsalted pistachios
- 1 garlic clove
- 1/2 cup freshly grated Parmesan cheese
- 1 cup extra virgin olive oil
- 4-5 fresh basil leaves
- salt and pepper to taste
For the Pasta
- 12 oz. your favorite pasta
- 1-11/2 cups reserved pasta water
- Extra Parmesan for serving
- Chopped pistachios , Fresh basil ,Lemon zest for garnish
Instructions
Make the Pesto
Using a mortar and pestle, crush the pistachios with the garlic, basil, and a pinch of salt until a coarse paste forms. Add the lemon zest and continue grinding. Stir in the Parmesan, then slowly drizzle in the olive oil while working the mixture until combined. Add the lemon juice and season with black pepper and additional salt if needed.Alternatively, combine all of the ingredients in a food processor and pulse until smooth, adding the olive oil gradually.Cook the Pasta
Bring a large pot of salted water to a boil and cook the pasta until al dente according to the package directions. Before draining, reserve 1 cup of the pasta water.Toss Everything Together
Transfer the pesto to a large serving bowl. Add the hot pasta and begin tossing, adding reserved pasta water a little at a time until the sauce becomes smooth and glossy, coating every piece of pasta.Serve immediately with extra Parmesan, chopped pistachios, fresh basil, and a little lemon zest.